By: Joe Waddington
2 cups - All purpose plain flour (290g)
1/4 cup - Granulated sugar (60g)
4 tsp - Baking powder
1/4 tsp - Baking soda
1/2 tsp - Salt
1 3/4 cups - Milk
1/4 cup - Butter (60g)
2 tsp - Pure vanilla extract
1 - Large egg
In a medium bowl, sift the dry ingredients together.
In another bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry and slowly fold together until mostly smooth. Allow to rest for 5 minutes.
Warm and butter a non-stick pan.
Ladle the 1/4 cup of batter on to the warmed pan.
Cook until bubbles cover the pancake and flip.
Cook 1-2 mins longer to finish the other side.
Serve immediately or keep warm in a 200 degree F oven until ready to serve.